Spicy Tomato And White Bean Soup - cooking recipe

Ingredients

2 (14 ounce) cans chicken broth, divided (use fat free, low sodium)
4 teaspoons chili powder
2 teaspoons ground cumin
2 (16 ounce) cans navy beans, drained and rinsed
2 medium poblano chiles, halved and seeded
1 onion, cut into 1/2-inch-thick wedges
2 pints grape tomatoes
1/2 cup fresh cilantro, chopped
4 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1 teaspoon salt
fresh cilantro stem
tortilla chips

Preparation

Combine 1 cup broth, chili powder, cumin, and beans in a Dutch oven over medium-high heat.
Combine remaining broth, poblano, and onion in a food processor; pulse until vegetables are chopped.
Add onion mixture to pan.
Add tomatoes and cilantro to food processor, and process until coarsely chopped.
Add tomato mixture to pan; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until vegetables are tender.
Remove from heat; stir in juice, olive oil, and salt. Garnish with cilantro sprigs, if desired.
Serve with a big bowl of tortilla chips and dip chips into soup! YUM!